Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii
Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Mo...
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| Lenguaje: | English |
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Pontificia Universidad Católica de Valparaíso
2004
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oai:scielo:S0717-345820040003000052005-05-31Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckiiKalalou,IchraqFaid,MohamedTouhami Ahami,Ahmed Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5% glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22ºC), with a drastic reduction in SPC, coliforms, enterococci and staphylococci. Results suggested that the use of lactic acid bacteria would help in preserving fresh camel meat for extended periods at 22ºC.info:eu-repo/semantics/openAccessPontificia Universidad Católica de ValparaísoElectronic Journal of Biotechnology v.7 n.3 20042004-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582004000300005en |
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Scielo Chile |
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Scielo Chile |
| language |
English |
| description |
Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5% glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22ºC), with a drastic reduction in SPC, coliforms, enterococci and staphylococci. Results suggested that the use of lactic acid bacteria would help in preserving fresh camel meat for extended periods at 22ºC. |
| author |
Kalalou,Ichraq Faid,Mohamed Touhami Ahami,Ahmed |
| spellingShingle |
Kalalou,Ichraq Faid,Mohamed Touhami Ahami,Ahmed Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii |
| author_facet |
Kalalou,Ichraq Faid,Mohamed Touhami Ahami,Ahmed |
| author_sort |
Kalalou,Ichraq |
| title |
Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii |
| title_short |
Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii |
| title_full |
Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii |
| title_fullStr |
Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii |
| title_full_unstemmed |
Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii |
| title_sort |
extending shelf life of fresh minced camel meat at ambient temperature by lactobacillus dlbrueckii subsp. delbrueckii |
| publisher |
Pontificia Universidad Católica de Valparaíso |
| publishDate |
2004 |
| url |
http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582004000300005 |
| work_keys_str_mv |
AT kalalouichraq extendingshelflifeoffreshmincedcamelmeatatambienttemperaturebylactobacillusdlbrueckiisubspdelbrueckii AT faidmohamed extendingshelflifeoffreshmincedcamelmeatatambienttemperaturebylactobacillusdlbrueckiisubspdelbrueckii AT touhamiahamiahmed extendingshelflifeoffreshmincedcamelmeatatambienttemperaturebylactobacillusdlbrueckiisubspdelbrueckii |
| _version_ |
1718441725222977536 |